Combine ingredients and blend very well. Put in warm place, cover with a towel, overnight or all day. When ready to use, put half of start in a covered jar and store in the refrigerator. If it is replenished every week with flour and water, your start can last for months and months.

Sometimes use milk instead of water when you "feed" or replenish your start. Be sure to beat it well and allow to stand overnight to develop. Always remember to take half out and put it away for your future use. The longer it is fed and replaced to develop the more "sour" your dough will become.